Best 2 Kashmiri Onion Chutney Gand Chetin Recipes
Kashmiri onion chutney gand chetin is a traditional Kashmiri chutney prepared using whole baby onions, walnuts, and spices. The tangy and sweet combination of this delicacy makes it a versatile condiment that complements a variety of dishes. This mouthwatering dish is a staple in Kashmiri cuisine and holds a special place during the chilly winter months in the region. Whether you're a culinary enthusiast, someone seeking to add a unique flavor to their meals, or simply looking to explore new and exciting recipes, this article offers a comprehensive guide to preparing the delectable Kashmiri onion chutney gand chetin, complete with step-by-step instructions and tips to ensure culinary success.
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KASHMIRI ONION CHUTNEY (GAND CHETIN)
This chutney is very spicy - not sugary as most western chutneys. Kashmiri chilli powder is much milder than regular chilli powder so adjust that if you don't have it. Try and use a red onion if you don't have shallots.
Provided by HappyBunny
Categories Chutneys
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Mix 1tbsp salt with the shallots and keep aside for a few minutes; Then wash and drain the water completely.
- Mix all the ingredients in a bowl and cool in the refrigerator.
- This is best if made at least an hour before eating to allow the flavours to mingle.
KASHMIRI WALNUT CHUTNEY (DOON CHETIN)
This is my favourite chutney when I have Indian food. It is really yummy and is served at every wedding in Kashmir. I like it spicy but feel free to adjust the chillies according to your taste. Preparation time includes time to hang curd.
Provided by HappyBunny
Categories Chutneys
Time 2h5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Mince the onion and green chillies together and mix with all the other ingredients.
- Allow the flavours to mingle for at least an hour before serving.
Tips:
- Use fresh, high-quality onions for the best flavor.
- Kashmiri chilies are traditionally used in this chutney, but you can substitute another type of chili if you prefer.
- If you don't have tamarind paste, you can use lemon juice or vinegar instead.
- Be sure to cook the chutney for long enough so that the onions caramelize and the flavors meld together.
- Store the chutney in a clean, airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Kashmiri onion chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is also a good source of vitamins and minerals. Whether you are a fan of Kashmiri cuisine or simply looking for a new way to enjoy onions, this chutney is sure to please.
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